Baby carrots are naturally sweet, which is why we’re balancing them with cinnamon and savory accents such as coriander and cumin for a dip that’ll have you dunking for days. The fresh flavor and bright hue of the carrots shines, while red wine vinegar adds a tangy kick. Pair this vibrant dip with warm pita bread for an easy appetizer at your next Moroccan-themed dinner party. Then sit back and watch it disappear!
What you need
1 pound baby carrots
8 cups water
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon cinnamon
1 teaspoon salt
What you do
1. In a medium saucepan, add carrots and fill to cover with water. Bring to a boil, cover partially with lid, and cook 10 minutes, until carrots are very tender. Pour into a colander, rinse with cold water, and drain well.
2. In a food processor or blender, add cooked carrots with remaining ingredients. Purée until smooth.
3. Serve right away, or refrigerate in an airtight container. Serve chilled or room temperature.
Photo courtesy of Holly V. Gray